Recipe: Cinnamon Buns
1/2 cup sugar
3 cups warm water
2 x 1/4 oz pkg active dry yeast
1/2 cup cooking oil
1 tsp salt
9 cups (approximately) flour
1/2 cup margarine, softened
1 cup brown sugar
1 tbsp cinnamon
1 1/2 cups icing sugar
1/4 cup margarine, softened
3 tbsp milk or water
1/2 tsp vanilla
Stir sugar in warm water in a large bowl. Sprinkle yeast over top and let sit about 10 minutes, then stir to dissolve yeast.
Mix in enough flour until dough pulls away from the side of the bowl. Turn dough out onto a floured counter top. Knead until smooth and elastic, about 8 to 10 minutes. Divide dough into four equal parts. Roll one part at a time into a 1/4 inch thick, 9x12 inch rectangle.
Spread each rectangle with 1/4 amount of margarine and then spread 1/4 amount of brown sugar, and sprinkle 1/4 of the amount of cinnamon on top. Roll each rectangle up from the longest side. Cut into one inch slices and place cut side down onto a greased 9 x 13 pan. Cover with a tea towel. And let rise for about 1 hour or until doubled in size.
Bake in 375 degree oven for about 20 minutes. Turn out right side up on a cooling rack.
Beat all ingredients together in a bowl. Add more icing sugar, or more milk, to make a thin glaze. Spoon over warn buns.
Makes 48 buns
I have made so many cinnamon buns in my lifetime that I only follow the recipe for the dough. When it comes to the filling, more is always better, at least in my family it is. I thinly spread a layer of softened margarine over the rolled out dough and then I just use handfuls of brown sugar to sprinkle over the margarine. Then I cover the brown sugar with a thin layer of cinnamon. I have a salt shaker that I keep cinnamon in for sprinkling it on whatever needs a sprinkle of cinnamon.
I also add raisins on top of this on at least one rectangle before rolling. My kids may not like raisins, but their dad loves them